Same recipe/method as last time, making 3 instead of two. I’m trying my best not to rush it this time. I used starter that was fed last night, so it had started to deflate.
Started 7:45am
150g starter
150g whole wheat flour
300g bread flour
Combine and autolyse 20 min.
Add 7.5g himalayan pink salt.
Knead in stand mixer with dough hook about 5 min.
Cover with towel and let rest 1 hour. Do a few stretch & folds and let rest another hour. Another set of stretch & folds. Transferred to fridge at about 11am.
Removed from fridge at around 8am. Wasn’t fully doubled yet. By about noon it was very puffy. At around 2 I shaped the baguettes and preheated the oven to 450°F. Baked over steam tray for 25 minutes.
These are delicious. So soft and fluffy.
| Total Formula | Starter | Final Dough | |||
| Ingredient | % | grams | % | grams | grams |
| all purpose flour | 14.29 | 75.00 | 100.00 | 75.00 | |
| bread flour | 66.67 | 350.00 | 350.00 | ||
| whole wheat flour | 19.05 | 100.00 | 100.00 | ||
| water | 71.43 | 375.00 | 100.00 | 75.00 | 300.00 |
| 100% hydration starter | 150.00 | ||||
| himalayan pink salt | 1.43 | 7.50 | 7.50 | ||
| TOTAL | 158.57 | 832.50 | |||